Monday, April 16, 2012

Rhubarb Sour Cream Cake Recipe

It's rhubarb season and the lovely pink sticks of rhubarb are in all the supermarkets and on the stalls of the farmers markets. I must admit that I haven't done a lot with rhubarb, it's always seemed a bit of a dark art, but my mother-in-law (hi Jessie!) makes a scrumptious rhubarb crumble, so I've decided to give it a try.

I found this recipe over at das Revensblog, and they lifted it from fortysomething. I cooked mine in a bundt pan as I heard the mixture might be a bit wet after the rhubarb cooked moisture out during its time in the oven - and it's scrumptious!

METHOD

In a bowl, blend butter and brown sugar. Beat in eggs and vanilla. In another bowl, combine flour, baking soda and salt. Stir into butter mixture alternately with the sour cream. Stir in rhubarb. Spoon into a buttered 9x13" pan. Sprinkle with topping.

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traveltruth101

Keep Calm!

About Me

Firstly, a little about myself. In international relocation parlance I am what is officially known as a "trailing spouse". The term trailing spouse is used to describe a person who follows his or her life partner to another city because of a work assignment. That makes it all sound a bit clinical to me, and what I actually am is a very lucky, incredibly happy chick who loves moving from interesting place to interesting place with her fantastic husband.